Like most people, I enjoy the comforting nature of hearty baked mac and cheese. But, I often loathe the heavy feeling that takes over my body after I indulge in a bowl (or two). This recipe offers a lighter version, while sacrificing none of the flavor and creaminess—thanks to smooth texture of the Red Kuri squash.
The apples not only contribute to the freshness of the dish, but they add a crunchy topping. This is a great way to use the remainder of the Roasted Apple and Squash Soup, once you have savored it on its own.
Ingredients
- 1 box (16 ounces) large shell dried pasta
- ½ cup chopped apples (unpeeled)
- 3 teaspoons grated fresh ginger
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon cracked black pepper
- ½ cup whole-grain breadcrumbs
- 1 tablespoon chopped fresh sage leaves
- ½ cup grated Pecorino-Romano cheese
- 3 tablespoons butter, divided
- 1 tablespoon flour
- 3 cups Roasted Apple & Squash Soup (see recipe in this story)
- 1 cup grated Gruyere cheese
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
Preparation
Cook pasta according to package directions and drain.
Place the apples, ginger, nutmeg, black pepper, breadcrumbs, sage and cheese in a food processor and pulse until the mixture is crumbly and fine. Melt 2 tablespoons of the butter and add to the mixture while still in the food processor. Pulse a few more times until all the ingredients are completely combined (but not a paste).
Melt the remaining 1 tablespoon of butter in a large pot over medium heat. Add the flour, stirring quickly while the flour absorbs the butter and thick paste is formed. The whole process should only take about 1 minute.
Add the soup and gently whisk while the soup heats. Once the soup begins to boil, reduce the heat to low and allow the mixture to thicken for a few minutes. Slowly add the cheese a little at a time, whisking as it melts. Remove the pot from the heat. Season with salt and cayenne pepper and gently stir.
Add the cooked pasta into the sauce, mixing well to ensure that all of the shells are coated. Transfer into a large baking dish that has been lightly oiled. Sprinkle the apple ginger breadcrumbs over the top of the dish. Place in the oven and bake for 30 to 40 minutes, or until the dish is bubbly and the topping is lightly brown and crispy. Allow to cool slightly before serving.
